The Kitchn: May your days be merry and mocha
By Kelli Foster
on
1/2 cup vegetable oil
2 teaspoons vanilla extract
For the frosting:
1/3 cup unsweetened natural cocoa powder
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole or 2 percent milk
1/2 teaspoon peppermint extract
3 1/2 cups powdered sugar
1/4 cup finely crushed peppermint candies (12 to 15)
Make the cake: Arrange a rack in the middle of the oven and heat to 325 F. Generously coat a 9-inch-by-13-inch baking dish with cooking spray or butter; set aside.
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